San Francisco's Perennial, Beyond Farm To Fork, A Marriage Of All Things Sustainable
Chef Blaine Wetzel of the Willows Inn on Lummi Island, WA
Positively Indelible Marketing...Amy Yvonne Yu
Farmer Wendy Baroli & Chef Mark Estee Bridge Meat Gap In Reno Part II
Farm To Fork Across America: Help plant a "Mother Orchard" with the strongest, drought and pest resistant wild trees and vines found in California
Farmer Wendy Baroli & Chef Mark Estee Bridge The Sustainable Meat Gap In Reno
Chef de Cuisine Dante Cecchini, Wanderlust in a Pop-up Kitchen
Chef Seth Caswell, Technology and Healthy Food for Emotional Well Being, Google and Adobe Style
Chef Tom Douglas, "Deliciousness Served With Graciousness" in Seattle
Chef Stephan Pyles... Limitless in Texas
Kanaloa Seafood: Netting the Spirit of Environmentally Responsible Fishing
FoodShed Exchange Celebrates With Great Farmers, Friends & Family
Restrauteur and Farmer Pete Eshelman: Hunger for Humanely Raised Beef With a Nutritional Twist
Chef Natalie Sellers: Artisan Parmesan, Vertical Tasting, and Food Culture in Reno
Fisher Heidi Dunlap: Wild Alaskan Salmon Running for Their Lives
Chefs Collaborative Upgrading the Quality of Our Food Supply
Amigo Bob... Influencing the Neyers Vineyard of Napa Valley
A Kinfolk Honey Gathering... Supporting Our Homeland Security
Quality U.S. Grown Food IS Our Homeland Security
Composting the Biggest Rib Cookoff in America
Visuals Only Because Most Haven't Been (PHOTOS)
Farming Beyond Me... Fighting the Tide in a Sea of Wheat
"An Apple a Day..." or Hundreds of Thousands From Tree Top
Bluebird Grain Farm: East of the Cascades in a Sea of Emmer
Sea-Crop Soup, From Sea To Shining Sea
Chef Jerry Traunfeld, Soulful in Seattle
Horse Power on Betsey's Farm, Bainbridge Island, WA
Nature, An Instrument of Restoration
Homeless Garden Project: A Safe Place To Go
GirlFarm, A Field Of Dreams
Craft Bartender Naomi Schimek: Foraging in L.A. With Time To Spare
Mad Chef Jimmy Schmidt
In The Body Of Bread, The Holiness Factor Revealed
Legacy For The Essential Farm Fashionista
All photography © Julie Ann Fineman, unless otherwise noted.
Straw Bale gardening is a simple and innovative way for city dwellers with limited garden space, heavy soils, or contaminated plots, to grow their own food. After a couple of seasons, the straw bale is transformed into a rich, fertile raised bed. As with any raised bed, ease and accessibility are maximized for planting, weeding, watering, and harvesting.
Before planting, the straw bales are heavily amended (1/8”) with a comprehensive organic fertilizer, as well as a nitrogen rich amendment such as blood meal. This is then layered with 10‐12” of compost and topsoil, watered heavily, and covered for two‐three weeks before planting. Finally, we seed directly or transplant into the new garden bed.
Due to it’s mounded shape and ample fertility, the straw bale supports intensive vegetable growing, providing a deep nutrient rich root zone. At the end of the growing season, we are left with tilthy topsoil for next season’s plantings—or new straw bale!
Watering is key with straw bale gardens. Straw doesn't hold moisture as well as soil. Since the stems of the straw are positioned vertically, the bale can lose water quickly. Consistent deep waterings is crucial for a successful harvest and may be necessary daily during summer heat.
For more comprehensive information on straw bale gardening go to: http://tilth.org/blog/straw-bale-bonanza
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